Method

​1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line with greaseproof paper the sides of two cake tins roughly a 20cm tin.

2 In a bowl, cream the butter or margarine (using an electric whisk) with the sugar until it is light, fluffy and pale in colour. Add the vanilla extract into the mix.

3 Whisk in the eggs one at a time so the mix won’t curdle. Then add the flour and cocoa powder and whisk again. Finally, add the milk and give another whisk until it is nice and smooth.

4 Spoon half the mixture into each of the two tins. Bake in the oven for 25-30 mins until a skewer comes out from the centre of the cake clean.

5 For the chocolate fudge icing: melt the butter in the microwave. Sieve in the cocoa powder and stir until smooth. Sieve in the icing sugar and add a few drops of vanilla extract. Give this a final stir.

6 Gradually add the milk a little at a time to the fudge icing until it looks thick but spreadable (you may not need all the warm milk). Spread over the top sponge and between the two layers.

7 I would suggest if you have a taller/thicker sponge then use this for the bottom layer. To decorate the cake use any gluten free sprinkles or my favourite milk chocolate buttons!